Spray a frying pan with oil. Heat over a medium heat. Cook the chicken for 10-12 minutes until golden and just cooked through. Thinly slice diagonally.

Step 2

Meanwhile, to make the dressing, puree the raspberries, lemon and 1 teaspoon of water using a small food processor until smooth. Transfer to a small bowl. Add the olive oil and red wine vinegar. Mix until well combined. Season.

Step 3

Place the chicken, baby spinach leaves, cucumber and almonds in a bowl. Toss gently to combine. Divide among serving dishes. Scatter the avocado over the salad and drizzle with the dressing. Season with freshly ground pepper.